Fenaroli`s Handbook of Flavor Ingredients, 

Автор: Thomas E Furia
Название: Handbook of Flavor Ingredients: Volume I
ISBN: 1315893428 ISBN-13(EAN): 9781315893426
Издательство: Taylor&Francis
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Цена: 229680.00 T
Наличие на складе: Невозможна поставка.
Описание: Since publication of the first edition in 1971, Fenaroli?s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers? Association Expert Panel) and those substances having undergone GRAS Notification with the Food and Drug Administration (FDA).

Автор: Brian J. Willis; Robert C. Lindsay
Название: Biotechnology Challenges for the Flavor and Food Industry
ISBN: 9401177309 ISBN-13(EAN): 9789401177306
Издательство: Springer
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Цена: 87070.00 T
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Описание: In 1987 Quest International convened its 1st International Scientific Symposium on the timely topic of `Healthy Eating: A Scientific Perspective`.

Автор: P Etievant
Название: Flavor
ISBN: 0081002955 ISBN-13(EAN): 9780081002957
Издательство: Elsevier Science
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Цена: 221070.00 T
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Описание: A boundary agreement is not a simple delineation of lines on a map or a demarcation on the ground. Nor is it a technical matter alone. It is a significant political act. In the negotiations to resolve the Sino-Indian boundary issue, Mr. Kalha brings out the clear linkages between boundary making, national strategic requirements, regional politics and the influence and role of the great powers.

Название: Handbook of Flavor Ingredients
ISBN: 0367263572 ISBN-13(EAN): 9780367263577
Издательство: Taylor&Francis
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Цена: 153120.00 T
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Описание: First Published in 1991, this book offers a comprehensive guide into the relationship between ingredients and the flavors they induce. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of food science and other practitioners in their respective fields.

Название: Handbook of Flavor Characterization
ISBN: 0367395029 ISBN-13(EAN): 9780367395025
Издательство: Taylor&Francis
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Цена: 65320.00 T
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Описание: This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception.

Название: Flavor, Fragrance, and Odor Analysis
ISBN: 1138198579 ISBN-13(EAN): 9781138198579
Издательство: Taylor&Francis
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Цена: 91860.00 T
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Описание:

There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes the range of applications available.

Topics discussed include

• Sequential SBSE, a novel extraction procedure
• A simplified method for switching from one-dimensional to two-dimensional GC-MS
• How analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS
• Analyzing and combating off-flavors caused by metabolites from microorganisms
• A technique for measuring synergy effects between odorants
• The identification of the characterizing aroma-active compounds of tropical fruits with high economic potential
• The parameters utilized during the production of aqueous formulations rich in pyrazines
• How spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process

The final chapter summarizes chemical identities of characterizing aroma chemicals in fruits, vegetables, nuts, herbs and spices, and savory and dairy flavors. It also provides a brief compendium of the characterization of off-flavors and taints that are reported in foods.

With contributions from a distinguished panel of international experts, this volume provides chemists and researchers with the latest techniques for analyzing and enhancing food flavor and fragrance.